Ballast Congee

Ballast Congee

1. Big corn ballast soaked in cold water for 8 hours

2. Wash rice beans

3. Wash small sticky corn ballast

4. Big corn ballast, pot under warm water, turn to low heat after boiling on high heat

5. Boil until the large corn ballast particles are soft and up, add rice beans

6. The rice beans are cooked until the skin starts to rise, add cold water to them, so that the beans can be cooked quickly

7. Step 6: Cook for 15 minutes, then add small grains of sticky corn ballast, continue to simmer for 1-2 hours with a low heat and lid.

8. The beans said that they were cooked, and the ballast porridge was soft and glutinous, ready to eat.

9. You can add some if you like sugar

Tips:

1. The big ballast porridge has large particles. It is recommended to eat less for children, the elderly or other people with weak digestive functions.

2. Do not add alkali to boil the big ballast porridge to increase the viscosity, which will destroy the nutrition. Put a small amount of sticky corn ballast in it, the consistency is very good

3. Sticky corn ballast is easy to stick to the pot, it is best to use a non-stick cooking pot